Chili Con Carne Grilled on the Arteflame

Experience the bold flavors of Chili Con Carne grilled to perfection on the Arteflame grill. Using the flat cooktop, we’ll sear chunks of beef, grill the vegetables, and cook everything together for a rich and smoky chili that’s perfect for any occasion.

Ingredients:

• 2 lbs beef chuck, cut into bite-sized cubes
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 bell peppers, diced
• 1 jalapeño, minced (optional, for extra heat)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) kidney beans, drained
• 1 can (14.5 oz) black beans, drained
• 1 cup beef broth
• 2 tbsp tomato paste
• 4 tbsp butter
• Salt and pepper to taste
• Fresh cilantro and shredded cheese for garnish

Instructions:

1. Fire Up the Arteflame Grill

Start by getting your Arteflame grill ready. Pour vegetable oil on three paper napkins, place them in the grill, and stack firewood on top. Light the grill and let it heat for about 20 minutes. You want the center to be hot enough for searing the beef, while the flat top will cook everything else perfectly.

2. Sear the Beef

Once the center grate is searing hot (around 1000°F), place the cubed beef directly on the grate. Sear each side of the beef for about 2-3 minutes until golden brown. Move the beef to the cooler outer edge of the cooktop once seared to finish cooking more gently.

3. Grill the Vegetables

On the middle section of the flat cooktop, melt 2 tablespoons of butter and add the diced onions, bell peppers, garlic, and jalapeño. Grill until softened, about 5-7 minutes, stirring occasionally. Season with salt and pepper.

4. Build the Chili

Move the veggies toward the outer edges where the heat is lower, and add the beef back into the center of the flat top. Stir in the chili powder, cumin, paprika, smoked paprika, and tomato paste, coating the beef and vegetables in the spices. Let everything cook for 2 minutes, allowing the spices to toast and develop their flavors.

5. Simmer the Chili

Pour the diced tomatoes, beans, and beef broth over the meat and veggies, mixing everything together on the flat top cooktop. Stir gently and let the chili simmer for about 20 minutes, occasionally moving it to cooler zones to prevent burning and to let the flavors meld.

6. Final Touches

Taste the chili and adjust seasoning with salt and pepper as needed. Once the chili thickens and the beef is tender, remove it from the grill. Let it rest for 5 minutes before serving.

7. Serve

Ladle the chili into bowls, garnishing with fresh cilantro and shredded cheese if desired. Serve with grilled tortillas or warm crusty bread.

Tips for Success:

• Use high-quality beef: The Arteflame grill’s high searing temperature locks in the beef’s juices, so use well-marbled beef chuck for the best flavor.
• Control heat zones: Use the cooler outer zones to simmer the chili without scorching the ingredients, allowing the rich, smoky flavors to develop.
• Beans optional: For a more traditional Texan chili, skip the beans and focus on the beef and spices.

Variations:

1. Smoky Chipotle Chili: Add minced chipotle peppers in adobo for an extra layer of smoky heat.
2. Beer Chili: Substitute beef broth with a dark beer like stout or porter to add depth of flavor.
3. Turkey Chili: Use ground turkey instead of beef for a leaner option without sacrificing taste.
4. Vegetarian Chili: Skip the meat and use mushrooms, zucchini, and additional beans for a hearty veggie version.
5. White Chicken Chili: Replace beef with grilled chicken breast and add white beans, green chiles, and a touch of cream for a milder, yet flavorful alternative.

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   Pairings:

   • Cornbread: Sweet and buttery cornbread makes a perfect side to soak up the chili.
   • Grilled Tortillas: Charred on the Arteflame flat top, tortillas provide a great texture contrast with the chili.
   • Mexican Lager: A light and crisp beer like a Mexican lager is an ideal pairing to balance the chili’s spice.

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